By Sage
I hope everyone has been enjoying these past few weeks of warmth that have finally started to feel like summer. It has been hot out in the fields which has been a good reminder to me to slow down and take breaks after work so that I am well rested for the next day. I think that in the peak of summer activity when everyone is busy making the most of the sunny days, it is especially beneficial for all of us to make time to slow down and reflect. Things were growing a bit slower this year with the cold and rain in the winter, but this recent flush of production has created such bounty that the csa barn feels like it’s overflowing with gorgeous food. I hope you all can find some stillness within the busyness of summer to settle in and get ready for fall which is already on its way.
Upcoming Events:
Farm Potluck Friday September 29th
CSA Barn Hours:
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Winter hours: 2:30-6PM (starts the week after daylight savings in November)
Pick List:
Eggs
Ailsa Craig and Red Long Onions
Red Gold New Potatoes
Rhonda Beets
Yaya carrots
Pink Beauty Radishes
Dark Star, Cocozelle, and Yellowfin Summer Squash
Slicer and Pickling Cucumbers
Corn (possibly only on Tuesday)
Annina, Diamond, Kamo, Poamoho, Shimoda, and Beatrice Eggplant
Sweet Peppers
Evergreen Hardy Scallions
Faroa and Caraflex Green Cabbage
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Cilantro, Dill, Parsley, and Basil
Tomatoes of all kinds!
Hot Peppers
Melons
Albion Strawberries
Pick Your Own Raspberries, Padron & Shishito peppers; Cherry Tomatoes & Tomatillos; Husk Cherries; Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Below is a strawberry tart recipe from yourhomebasedmom.com that would be a perfect summer dessert to make the most of our recent flush of strawberries :)
Flour
Butter
Sugar
Salt
Cream cheese
Sour cream. Could substitute with Greek yogurt.
Sugar
Egg
Salt
Vanilla Extract
Lemon zest
Strawberries
Red currant jam
Pastry Crust
A food processor is the easiest way to make the pastry crust for this strawberry tart but it can also be done by hand. I use frozen butter and use my cheese grater to grate the butter so it is easier and quick to incorporate into the dough.
Add your flour, butter, sugar and salt into the food processor. Pulse until mixture is crumbly.
Add a little bit of cold, ice water into the mixture a tablespoon at a time and pulse until mixture turns a pale yellow and starts to clump together.
Bring dough together with your hands and form into a ball, Flatten the ball and wrap in some plastic wrap and refrigerate for at least an hour or overnight.
Roll out dough to about 1/8 inch thick into a circle that extends about 1 1/2 inches beyond the edges of the tart pan.
Use your tart pan to make sure your circle of dough is large enough to cover the bottom and sides of the tart pan. I use a tart pan with a removable bottom. If you are making one large strawberry tart, this is the tart pan I use.
Lay dough into the tart pan and push down into the bottom and up the sides. Remove excess dough hanging over the edges. Dough should be even with the top of the tart pan.
Wash strawberries, remove tops and drain on paper towels.
With a fork, prick the dough, this will prevent the dough from bubbling up while baking.
Bake at 375 degrees F. for about 15-20 minutes or until crust is lightly golden brown.
Strawberry Tart Filling
While the crust is baking you can assemble the custard. The custard could also be made the day ahead and refrigerated to save time if needed.
Mix together cream cheese which is at room temperature, sour cream, sugar, egg, salt, vanilla extract and lemon zest. Mix until smooth.
Spread a layer of the custard on the bottom of each strawberry tart, about 1/2 inch thick. You may have extra custard.
Bake the tarts for about 15 minutes or until custard is set. Cool at room temperature before adding berries.
Mix together cream cheese which is at room temperature, sour cream, sugar, egg, salt, vanilla extract and lemon zest. Mix until smooth.
Spread a layer of the custard on the bottom of each strawberry tart, about 1/2 inch thick. You may have extra custard.
Bake the tarts for about 15 minutes or until custard is set. Cool at room temperature before adding berries.
Place berries on top of custard, gently pushing on them a bit. Place the strawberries, cut side down starting with one in the middle and adding a row around it.
In a saucepan, combine jam and water and heat over low heat to create a glaze.
Brush glaze over the top and sides of the fruit.
Remove tarts from the tart pan and serve on a pretty plate.
Keep the tarts refrigerated until ready to serve.